Gougères, or cheese puff pastries, are easier to make than you think, but it's still a good idea to recruit some help for beating the dough once the eggs are added. A bit of extra elbow grease could come in handy!
- Prep: 30 min - 45 min
- Cooking: 45 min
- 1/3 cup (80 mL) milk
- 1/3 cup (80 mL) water
- 3 tbsp (45 mL) butter
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) sugar
- 3/4 cup (180 mL) unbleached flour
- 3 eggs
- 3/4 cup (180 mL) Canadian Swiss cheese grated
- 3 tbsp (45 mL) Canadian Parmesan cheese grated
- Mushroom scrambled eggs
- 6 button mushrooms, diced
- 1 tbsp (15 mL) butter
- 6 eggs
- 3 tbsp (45 mL) 15 or 18% cream
- A few drops truffle oil (optional)
- Salt and pepper, to taste
- 1 tbsp (15 mL) fresh chopped parsley
- 1 tbsp (15 mL) snipped chives
- 2 tbsp (30 mL) Canadian Swiss cheese grated
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the gougères. In a medium saucepan, heat the milk and water with the butter to a light boil over medium-high heat. Add the salt and sugar, then add all the flour at once. Beat with a wooden spoon until the mixture detaches from the sides of the saucepan. Remove from heat.
Add one egg at a time, incorporating each one completely before adding the next. The dough should be soft and supple: this is the hardest part of the recipe. Mix in the Swiss cheese and the Parmesan.
Using a pastry bag with a writing tube or with 2 spoons, make dough rings approximately 2 1/2 inches (7 cm) in diameter on the baking sheet.
Bake about 30 minutes. Using a small, sharp knife, pierce the rings and return them to the oven with the heat off and door ajar. Let dry 10 to 15 minutes. Cut the gougères horizontally in 2 and reheat for a few minutes in the oven before serving.
Prepare the garnish. In a skillet, brown the mushrooms in the butter for 5 minutes over medium heat. In a bowl, beat the eggs with the cream, truffle oil, salt and pepper. Pour the egg mixture into the skillet and reduce to the lowest heat. Stir continuously, taking care to scrape the bottom and sides of the skillet with a wooden spoon. Cook for about 3 minutes for creamy scrambled eggs. Add the parsley, chives and Swiss cheese. Serve in the reheated gougères.
The gougères keep for 3 days at room temperature or 3 months in the freezer: it is best not to slice them first.
The gougères can also be made with a 1/4 cup (60 mL) spring release ice cream scoop.
Before putting the gougères in the oven, brush them lightly with egg yolk thinned with a little water and sprinkle with grated Parmesan or Swiss cheese.
Variations:Replace the Canadian Swiss cheese with Canadian Cheddar.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||20 % / 225 mg|
|Vitamin B12:||72 %|
|Vitamin D:||37 %|